Cooking innovations using hydrocolloids for thickening, gelling and emulsification

Cooking innovations using hydrocolloids for thickening, gelling and emulsification

Bibliographic Details
Main Authors: Nussinovitch, A. (Author), Hirashima, Madoka (Author)
Format: Book
Language:English
Published: Boca Raton, Florida CRC Press c2014
Subjects:
Cooking
Gums and resins
Hydrocolloids
Stabilizing agents
Online Access:Crcnetbase

Internet

Crcnetbase

Badak Internet Collection

Holdings details from Badak Internet Collection
Call Number: TP453 C65 N87 2014
Accession Item Category Format Status Notes
1000163552 Electronic Resource Electronic Book Available

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